Pineapple Pie

recipe

Yield:

one 9-inch pie

Recipe from

Oxmoor House

Ingredients

1 cup sugar
3 tablespoons all-purpose flour
3 eggs, separated
1 (8-ounce) can crushed pineapple, un drained
1 tablespoon butter or margarine
1 baked (9-inch) pastry shell
1/2 teaspoon cream of tartar
1/4 cup plus 2 tablespoons sugar

Preparation

Combine 1 cup sugar and flour in a heavy saucepan; add egg yolks, pineapple, and butter, stirring well. Cook mixture over medium heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat. Cool slightly. Pour filling into pastry shell.

Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add 1/4 cup plus 2 tablespoons sugar, one tablespoon at a time, beating until sugar dissolves and stiff peaks form. Spread meringue over pie, spreading to edges to seal. Bake at 350° for 10 minutes or until meringue is lightly browned. Cool completely. Serve at room temperature.

Note:

Oxmoor House Homestyle Recipes

January 1984
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